RU2601584C2 - Butter cookies "seed" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry, in particular to production of cookies. Proposed butter cookies are made of first grade wheat flour, oat flour, confectionary fat, peeled sunflower seeds, sugar sand, flavouring agent "Halva", culinary food salt, food baking powders, liquid lecithin, antioxidant "Antracin", potassium sorbate, glucose-fructose syrup or invert syrup, drinking water, while the dough is prepared in the dough kneading machine, settled for not more than 30 minutes at a temperature of 18-20 °C, formed on a molding machine in the form of sticks weighing 15-20 g and baked in electric rotary furnace heated to temperature of 200-210 °C during the first stage for 8-10 minutes at a temperature of 180-190 °C and during the second stage - for 16-18 minutes at temperature of 210-220 °C, total duration of baking is 24-28 min.

EFFECT: invention allows to manufacture a product with high nutritive value, balanced in terms of amino acid and fatty acid composition, original flavour.

1 cl, 2 tbl, 2 ex

Description

The invention relates to the confectionery industry, in particular to the production of cookies and allows you to get a product of high nutritional value, balanced in amino acid and fatty acid composition, the original taste.

The object of the invention is the product biscuits "Butter".

The name of the invention - butter cookies "Grain"

Ingredients: sunflower seeds, first-grade wheat flour, granulated sugar, oatmeal, confectionery fat, HFS (glucose-fructose syrup), drinking water, food disintegrants (sodium bicarbonate, carbonic ammonium salt), table salt, Halva flavoring, emulsifier lecithin, antioxidant "Anthracin".

100 g of product contains: proteins 12.5 g, carbohydrates 51.1 g, fats 27.4 g.

Energy value - 501 kcal (2098 kJ).

Close technical solutions are the following products and methods for their production.

Analogue No. 1 “Cookies with seeds” (www.povarenok.ru/recipes/show/19624)

150 g of wheat flour, 50 g of dietary wheat bran, 100 g of powdered sugar, 100 g of butter / margarine, 3 tablespoons of condensed milk, 1 egg, 5 g of baking powder for dough, peeled sunflower seeds - 2 teaspoons, sesame - 2 teaspoons spoons.

Cooking method:

Softened butter / margarine, egg, icing sugar, baking powder, condensed milk, beat until smooth.

Add flour with bran and seeds. Stir well.

The finished dough is covered with a film and put in the refrigerator for 1.5 hours.

Then the dough is rolled to a thickness of 5-7 mm, cookies are cut out using special molds or a glass, or simply cut with a knife into rhombs.

Cookies are spread on a baking sheet covered with baking paper, and baked at 180-200 ° C until a slight browning of 10-15 minutes.

Analogue No. 2 “Cookies with turmeric” (plushe4ka.ra / pechenie_ovsyanoe_s_semechkami)

1 cup oatmeal, 2/3 cup flour, 2/3 cup peeled seeds, 4 tablespoons of sugar, 1 egg, 100 g of butter, ½ teaspoon of salt, 1 teaspoon of soda, ¼ teaspoon of turmeric, coriander, ginger , vanillin.

Cooking method:

The egg is mixed with sugar, beat with a mixer. Softened butter, flakes, flour are added to the mass, alternately and constantly mixing. Then add salt, spices, soda and sunflower seeds.

Preheat the oven to 180 ° C. Line the baking sheet with baking parchment and lightly grease it with vegetable oil. A tablespoon spread the dough on a baking sheet, form a cookie. Sent in the oven for 20 minutes.

Analogue No. 3 “European cookies with seeds” (zachaicom.com/index.php/katalog/account-maintenance/evropejskoe-s-semechkami-detail)

150 g of wheat flour, 150 g of butter, ½ teaspoon of baking soda, 250 g of granulated sugar, 1 egg, 1.25 tablespoon of orange zest, 200 g of sunflower seeds, 1 teaspoon of salt.

Cooking method:

Beat the egg with sugar. Soft butter is mixed in the egg mixture. Add the zest and salt. Sift flour with baking soda. In small portions, the prepared flour is added to the dough and everything is whipped at a low speed mixer. Sunflower seeds are dried in a dry pan and added to the dough. All mix well. Grease a baking sheet with butter and cover it with baking paper. Dough with a dessert spoon is spread on a baking sheet, leaving 5 cm of free space between the cookie blanks. The baking sheet is put in a preheated oven and baked at 180 ° C for about 15 minutes.

Analogue No. 4 “Oatmeal cookies with nuts, seeds and persimmons” (www.uvelka.ru/cock_together/recepty)

Persimmon 2 pieces, walnuts 1/2 cup, sunflower seeds (raw) - 1/2 cup, oatmeal - 100 g, butter (melted) - 80 g, sugar - 1/2 cup, flour - 100 g, egg - 1 piece, baking powder of the dough - 1 teaspoon, cinnamon - 1/2 teaspoon.

Cooking method:

Grind flakes with nuts in a blender. And it is desirable if small pieces of nuts come across. Add seeds to this mixture and mix. Persimmon is washed, cleaned and ground in a blender to a puree state.

Melt the butter, add sugar to it and mix well, beat the egg into the butter-sugar mixture, beat for a short time until smooth. Now persimmon puree is added here and mixed well again.

Add a dry mixture of cereal, nuts and seeds, as well as cinnamon. Mix well again.

Sift the flour with baking powder, add to the rest of the ingredients and knead a rather liquid dough by consistency like thick sour cream.

Spread the dough evenly on a greased baking sheet. It is necessary to immediately outline the lines of future sections.

Bake cookies in an oven preheated to 180 ° C for 40 minutes until golden brown. After being taken out of the oven, it is still hot cut along the intended lines.

Analogue No. 5 “Shortcake with halva” (confectum.org/ru/produckt)

For the test: cream margarine - 250 g, egg (yolk) - 5 pieces, sugar - 300 g, vanillin - 100 g, sour cream - 400 g, flour - 900 g.

For the filling: sugar - 300 g, halva - 200 g, cottage cheese (fat) - 500 g, egg (protein) - 5 pieces, cocoa powder 4 tablespoons.

Cooking method:

Margarine is chopped with flour until crumbs are formed. Grind the yolks with sugar and sour cream until the sugar grains dissolve, add vanillin. The crushed butter is mixed with the sugar mass, a rather thick dough is kneaded quickly and left in a cool place for 20-30 minutes.

Roll out the dough into a layer with a thickness of about 1 cm, transfer it to a sheet and form bumps of 2.5-3 cm, cut off excess dough. They inject a layer and bake for 15 minutes at a temperature of 200-210 ° C until almost complete.

Make the filling: halva cut with a knife. The cottage cheese is ground with a wooden spoon or passed through a mashed press, so that all lumps and grains disappear. Combine cottage cheese with halva and grind everything until smooth, add cocoa.

Beat the whites with sugar until a stable foam, gently mix the curd mass with the protein foam.

Spread everything on a sandy base, sprinkle with seeds and bake for another 45-50 minutes at a temperature of 150-160 ° C. The readiness of the filling is checked with a wooden skewer - it must remain dry.

The finished cake is cooled to room temperature.

The analogue closest to the invention is the prototype analogue No. 4: "Oatmeal cookies with nuts, seeds and persimmons."

The essential features of the analogue, which coincide with the essential features of the invention:

Analogue No. 1:

The presence in the recipe for butter biscuits of sunflower seeds, however, they are given in a mixture with other seeds - sesame seeds, in addition to wheat flour, bran is used, as well as milk (condensed).

Analogue No. 2:

Use in the composition of the formulation, in addition to wheat flour, oatmeal, but not crushed (not in the form of flour).

Analogue No. 3:

Also, the composition of butter biscuits contains peeled sunflower seeds, while there are no other important components of the invention: oat flour and halva (flavoring).

Analogue No. 5:

The composition of the recipe includes halva, but there are no sunflower seeds and oatmeal.

Analogue No. 4, the closest to the invention, the prototype, has sunflower seeds in the formulation, and, in addition to wheat flour, oatmeal. It differs from the invention by the presence of unmilled oatmeal flakes (not flour) and the absence of halva (flavoring).

The methods for making cookies for all analogues, including the prototype, are similar. This is the preparation of the dough (mixing, kneading), settling the dough, molding and baking at a temperature of 180 ° C or 200 ° C for 15 minutes or more (until ready). The main difference from the invention is one-stage baking.

The technical result of the claimed product, as well as the method for its preparation, are higher values of the nutritional and biological value of the product due to the balanced amino acid and fatty acid compositions, the original and harmonious flavor and aromatic bouquet, long shelf life.

The invention (a set of essential features):

- peeled sunflower seeds are introduced into the composition of butter cookies “Zernyshko”, which create a heterogeneous structure, an original “motley” look, which ultimately positively affects the organoleptic evaluation of cookies. Sunflower seeds enrich the product through the introduction of complete proteins (improving the amino acid profile, mainly for the limiting amino acid lysine) and valuable lipids, mainly due to polyunsaturated linoleic acid;

- in addition to wheat flour, oat flour is used, rich in fiber, microelements, which helps to remove excess cholesterol from the body;

- glucose-fructose syrup (HFS) is used - a modern high-tech product obtained by hydrolysis and fermentation (invertase treatment) of starch, partially replacing sugar, while the glucose: fructose ratio is regulated, which allows you to control the level of sweetness of the product, because fructose is noticeably sweeter than glucose and sucrose;

- halva (in the form of flavoring) is used, which gives a harmonious taste to the finished product as akin to the taste of sunflower seeds;

- emulsifier lecithin provides improved rheological properties of cookies;

- antioxidant allows you to prolong the shelf life of the product up to 6 months.

The dough is prepared in a dough mixing machine, defended no more than 30 minutes at a temperature of 18-20 ° C, formed on a molding machine in the form of sticks weighing 15-20 g and sent to baking. Cookies are baked in an electric rotary oven under the following conditions:

The temperature of the heating furnace - 200-210 ° C;

Stage 1 baking - 8-10 minutes at a temperature of 180-190 ° C;

Stage 2 baking - 16-18 minutes at a temperature of 210-220 ° C.

The total baking time is 24-28 minutes.

The implementation of the invention

Example 1

The recipe for biscuits "Butter":

Cooking dough

Kneading of the test is carried out in a universal kneading machine of periodic action with Z-shaped blades. On the move, the machine is loaded with granulated sugar, confectionery fat (with a temperature of 18-20 ° C), lecithin and knocked down for 4 minutes until a homogeneous mass is obtained. Next, dry oatmeal is poured, followed by water (with a temperature of 20-24 ° C) and churned for 1 min. Next, salt, soda, potassium sorbate and ammonium carbonate, glucose-fructose syrup, previously dissolved in a small amount of cold water, are added and whipped for 1 minute. Flour and sunflower seeds cleaned of impurities are loaded and beaten for 1 min. Then make an antioxidant (previously dissolved in a small amount of fat), Halva flavor and mix for 1 min until a homogeneous, thoroughly mixed mass is obtained. The temperature of the finished dough should be 18-20 ° C, the humidity of the dough - 15-17%. Next, the dough is defended for 30 minutes.

Forming dough pieces

The dough is formed on the Interdrop jigging machine. The dough is loaded into the funnel of the storage hopper of the machine, from where it is squeezed between two corrugated rolls through the holes of the matrix on a moving sheet (baking sheet). Baking sheets are placed in a trolley, which is then rolled into an electric rotary oven.

Bakery products

Cookies are baked in a rotary kiln in 2 stages according to the following temperature conditions:

Heating Temperature - 210 ° C

Stage 1 - temperature 190 ° C, duration 10 min;

Stage 2 - temperature 210 ° C, duration 18 min;

The total baking time is 28 minutes.

After baking, the cookies are cooled to a temperature of 35-40 ° C and sent to packaging, labeling and storage. Store at a temperature of 18 ± 5 ° C and a relative humidity of not more than 75% for 6 months.

Example 2

The recipe for biscuits "Butter":

Preparation of the test, baking is the same as in example 1, but instead of glucose-fructose syrup, invert syrup is used, and there is no carbon ammonium salt.

Claims (1)

Butter cookies, characterized by the fact that it is made from wheat flour of the first grade, oatmeal, confectionery fat, peeled sunflower seeds, granulated sugar, Halva flavoring, food table salt, food baking powder, liquid lycetin, Anthracin antioxidant, potassium sorbate , glucose-fructose syrup or invert syrup, drinking water, while the dough is prepared in a dough mixer, defend for no more than 30 minutes at a temperature of 18-20 ° C, formed on a molding machine in the form of sticks weighing 15-20 g and baked in an electric of a rotary rotary kiln at a furnace heating temperature of 200-210 ° C in the first stage for 8-10 minutes at a temperature of 180-190 ° C and in the second stage for 16-18 minutes at a temperature of 210-220 ° C, the total baking time is 24-28 minutes